Creamy Noodle Soup

I call this leftovers soup as it’s a great way to use up bits and pieces in the fridge, including the half can of coconut milk that I always forget about.

15 minutes, 6 ingredients, serves 2

Ingredients

200ml canned coconut milk

300ml boiling water

2 tbsp red Thai curry paste

2 tbsp smooth peanut butter

100g frozen butternut squash cubes

50g brown rice noodles (I use wide ribbons)

Toppings: any leftover veggies you need to use up, roast, air fry or stir fry

Method

Put boiling water, coconut milk, peanut butter and Thai curry paste into a pan, stir well. Add frozen squash and cook for 10 minutes.

Whilst the soup is cooking, put noodles into a large bowl. Cover with boiling water and leave to stand to cook.

Blitz the soup in a blender until smooth. Drain noodles.

Share the noodles between bowls. Cover with the soup.

Top with roasted veggies of choice

Variations

This is a really quick soup if you already have some roasted veggies in the fridge that need using, but you could quickly stir fry some veg whilst the soup is cooking and noodles soaking.

Replace peanut butter with cashew or sunflower seed butter or just miss out altogether.

Top with seeds or chopped peanuts.